Ingredients:
- 4 bone-in pork chops
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 8 ounces mushrooms, sliced
- 2 cups fresh spinach
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1 teaspoon Simply Savory by Rachel Gem City Blend
- 1 teaspoon thyme
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper (optional)
Instructions:
1. Season the pork chops with salt and pepper on both sides.
2. In a large skillet, heat olive oil over medium-high heat. Add the pork chops and cook until browned on both sides, about 4-5 minutes per side. Remove from the skillet and set aside.
3. In the same skillet, add diced onion and minced garlic. Cook until softened, about 2-3 minutes.
4. Add sliced mushrooms to the skillet and cook until they release their moisture and start to brown, about 5 minutes.
5. Stir in fresh spinach and cook until wilted, about 2 minutes.
6. Pour in chicken broth and bring to a simmer. Add heavy cream, Simply Savory by Rachel Gem City Blend, thyme, paprika, and cayenne pepper (if using). Stir well to combine.
7. Return the pork chops to the skillet, nestling them into the spinach and mushroom mixture.
8. Simmer gently for 10-12 minutes, or until the pork chops are cooked through and the sauce has thickened.
9. Serve hot, spooning the creamy spinach and mushroom sauce over the pork chops.
Indulge in the rich flavors of this savory dish and treat your taste buds to something special tonight! Share the joy by tagging someone who would love this recipe. 🍽️😊 #ComfortFood #DinnerInspiration #RecipeSharing
Dinner--creamy, hearty, delicious, AND all in one skillet? Yes, please! It’s just like buying a beautiful, comfortable dress and discovering that it also has POCKETS--WIN!
This one skillet meal is perfect for busy weeknights because it uses quick ingredients that are even quicker to cook. Add a side of garlic bread and a crisp garden salad and you have a complete dinner on the table that the entire family will enjoy!
I can remember growing up being excited about leftover rice after dinner because I knew that a delicious dish would be making an appearance the next morning--sausage and rice.
Similar to a Cajun dirty rice, this breakfast dirty rice uses cooked long grain rice, a crumbled meat, and the Trinity (onions, celery, and bell pepper). What makes it breakfasty is the use of a good breakfast sausage and pure maple syrup! The result--a quick and hearty breakfast entrée or side.
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Let's face it--we HATE brussels sprouts! The mushy green balls that were boiled past tasteless death would make anyone detest them!
But, ah! Thank God for the help of a heavy bottomed pan, bacon, and honey! Changing the way you cook your brussels sprouts will change the way they taste and change the way you feel about them! Seriously!
- Use a heavy bottomed pan. Think cast iron or some heavy non-stick.
- No crowding. This isn't a NY Subway! Give the sprouts some space so they can each experience the glory of the bacon fat and hot pan!
- Don't shy away from the color! Let the sprouts get a little browned and charred bits! Trust me, you'll appreciate the texture and flavor!
Place the bacon slices onto a large pan on the stove. Turn heat to medium. Fry bacon for a few minutes on each side, until crispy.
Remove bacon and set aside to drain on paper towels. Leave the bacon grease in the pan.
Add the olive oil to the bacon grease in the pan and swirl around. Add brussels sprouts. Season with Gem City Blend, and stir to distribute. Increase heat to medium-high. Arrange brussels sprouts in a single layer in the pan, with as many surfaces touching the pan as possible. Sear for about 2-3 minutes, without moving, until well browned on the bottom. Flip or stir, and repeat on the other side. Repeat as necessary to brown all sprouts.
Meanwhile, chop the bacon while waiting for the sprouts to brown.
Add honey, butter, and bacon to the pan. Stir and cook for 2 to 3 more minutes.
Serve hot and crispy!
Whether your holiday gathering is 1 or a socially distant 10--this easy appetizer is sure to please! I like to dip mine ina cranberry dipping sauce--or pop them in my mouth plain!!
Ingredients
Instructions
1 pound hot ground Italian sausage
1 large onion , chopped
½ cup shredded carrots
2 teaspoons Simply Savory by Rachel Ultimate Italian blend
2 large yellow potatoes chopped in ¼ inch slices
5 slices bacon , cooked and crumbled
4 ½ cups low-sodium chicken broth
1 cup water
3 cups chopped kale leaves (or spinach)
1 ½ cups heavy whipping cream
½ cup shredded or grated parmesan cheese
1 teaspoon apple cider vinegar
1 chicken bouillon cube
3 tablespoons butter
3 tablespoons flour
salt and freshly ground black pepper to taste
The weather is crisping and cooling—time for some soul warming, comforting dishes just like this Chicken and Biscuits!
This dish is so versatile—you can use boneless, skinless thighs instead of breasts and serve over rice, mashed potatoes, or even pasta!
Enter my BLT casserole, which I could also name my BLT Bread Pudding. Whatever you call it, it's good. It's easy. And you want to try it!
Ingredients
2 whole eggs
5 oz. whole milk
2 oz. heavy cream
2 oz mayonnaise (NOT miracle whip)
1 teaspoon pink sea salt
1/2 teaspoon good cracked black pepper
1/2 teaspoon Minced fresh basil
5 slices thick bacon, cooked and shopped
½ cup grated Parmesan
2 cups cubed French or Italian bread
1 cup chopped tomato
1 cup washed and dried arugula
Preheat the oven to 350 degrees.
• In a large mixing bowl, whisk together the eggs, milk, cream, mayo, salt, pepper, cheese, and basil until combined. Add the bread, bacon, and tomato and stir to coat. Let soak 5 minutes.
• Pour mixture into buttered baking dish and bake 30 to 35 minutes, until the top is golden brown.
Remove dish from oven, top with arugula and serve!
]]>This sheet pan shrimp “boil” is easy enough for a busy weeknight, yet packs a lot of flavor! No need for the large propane tanks to heat up the large pots outside! If you’re like me and don’t like seafood, just leave out the shrimp! This is perfect with some nice crusty bread to sop up the delicious butter sauce!
I knew the dish has to be easy, tasty, and filling.
I decided on Chicken, Sausage, and Peppers.
Ingredients
2 tablespoons butter
3/4 pound sweet or hot Italian sausage, cut into chunks
3/4 pound skinless, boneless chicken breasts, cut into chunks
1 1/2 teaspoons Simply Savory by Rachel Rattler Dust or Gem City Blend seasoning
1 tablespoon all-purpose flour
1 small onion, chopped
2 sweet bell peppers, cut into 1-inch pieces
2 cloves garlic, roughly chopped
1 cup low-sodium chicken broth
1 tablespoon apple cider vinegar
1/4 cup chopped fresh parsley
Ingredients
Slaw Dressing
Mango Slaw
Tacos
Instructions
¼ cup diced sweet onion
Directions
This is an amazing, easy weeknight dish that can please the entire family! You can switch the protein if you'd like--think smoked sausage!
1 Tbsp olive oil
1 Tbsp butter
1 lb. boneless, skinless chicken breast or thighs, chopped
1 yellow onion, diced
1 cup spinach chopped
½ lb. penne or rigatoni pasta, cooked al dente and drained
15 oz. fire roasted diced tomatoes
2 cups chicken broth
4 oz. cream cheese
¼ cup heavy cream
2 green onions, sliced
2 tsp Cajun Lagniappe seasoning
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Things to know:
- The sausage really is a big deal. I won't make gumbo without a good smoked andouille sausage, honey. I just won't do it. Trust me, you'll know the difference! But, during this time, if you just can't find andouille, I don't want you driving all around to find one. A good smoked sausage will have to make do.
- The roux is the foundation of your gumbo. Just like with building a structure, the foundation must be solid. Don't rush this step or try to take shortcuts.
- I don't use seafood because I don't like seafood. If you want to add shrimp, crawfish, etc--that's on you, sugar.
- SEASON to taste!! Remember, everyone's level of spice comfort is different, so you have to season to your taste and the tastes of those to whom you're serving. If you need an additional kick--go for it!
Ready to make it? Here we go!
Ingredients
Instructions
Side note: I like to chop and sear my chicken and sausage before adding it to the gumbo. It brings a more complex flavor to me.
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Listen, I know the shelter in place or quarantine may have you searching for something new to cook that:
- Uses ingredients already in your pantry and kitchen
- Doesn't cost a fortune
- Fills up your diners
This easy, hearty chickpea and sausage stew meets all the above requirements!
Heat the oil in a large saucepan or Dutch oven over medium heat. Add the onion, celery, and carrot, and cook, stirring occasionally, until soft, 5 to 7 minutes.
Add the sausage and cook, crumbling it with a wooden spoon, until browned, about 8 minutes. Add the tomato paste and cook, stirring, for 2 minutes.
Stir in the parsley, the broth, and chickpeas and bring to a boil. Add the frozen spinach and simmer, partially covered, for 10 minutes, stirring occasionally with a fork to separate the leaves.
Stir in the seasonings and simmer for 5 minutes. Serve over rice! Enjoy!
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Fresh pasta is a fun task to tackle with your kids in your new homeschool or to just blow off some steam! Whatever you do, let me know how it goes for you!
March 19th is celebrated as National Poultry Day and what better way to celebrate than with a bowl of our Cajun Honey Chicken, seasoned with Simply Savory by Rachel's Cajun Lagniappe Seasoning!
This recipe is pretty quick and easy and be modified to fit your family's taste! You can add broccoli or spinach if you'd like!
Cajun-Honey Chicken Bowls
Grab a fork, and get ready to dig into this luscious Cajun Honey Chicken! It's loaded with flavor and ready in only a half hour. Just right for busy nights!
Cook Time 30 minutes
INGREDIENTS
2 pounds boneless, skinless chicken breasts sliced into strips (chicken tenders can be used instead)
1 red bell pepper seeded and sliced
1 jalapeño pepper seeded and sliced, optional
2 orange slices cut in half
1 lime wedge for garnish, optional
2 green onions sliced, for garnish (optional)
fresh parsley minced, for garnish (optional)
Cajun Honey Mustard Marinade
⅓ cup honey
⅓ cup orange juice (fresh is best if possible)
2 tablespoons brown sugar
3 tablespoons coarse Dijon mustard
1 tablespoon yellow mustard
1 tablespoon Simply Savory by Rachel Cajun Lagniappe seasoning
2 cloves garlic minced
½ teaspoon salt
¼ teaspoon pepper
INSTRUCTIONS Trim chicken breasts of fat, and slice into strips to resemble chicken tenders.
Add marinade ingredients to a zip-top plastic bag and whisk to combine. Add chicken to bag, and seal, pressing out any excess air. Smoosh the bag around a bit to make sure all the chicken pieces are coated in the marinade. Place bag on a plate and refrigerate up to 8 hours.
Pour entire contents of the bag into a large skillet and heat over MED-HIGH heat until the mixture comes to a bubble. Reduce heat to MED-LOW and simmer, uncovered, for about 25-30 minutes, until most of the liquid cooks off, leaving a loose glaze.
The last 5 minutes or so, add in the sliced bell pepper, jalapeño and orange slices and let them cook in the glaze.
Remove chicken, veggies and oranges to a plate. Serve over rice, quinoa, or as is for a low carb option. If desired, garnish with sliced green onions, minced parsley, and a lime wedge.
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First, take stock of all the ingredients you already have on hand in your pantry, fridge, and freezer. You don't want to run around hoarding stuff that you may already have in your house! Inventory will also help you plan meals and snacks.
Remember to use your fresh and perishable food in a timely manner. Having to throw out expired and molded food just equates to food and money waste. If you know you won't be able to cook some produce, try freezing it to cook and eat later.
You may need to start looking past some usual items you're accustomed to using in the event that something is sold out or unavailable. For instance, you may be out of rice. Grains like quinoa and farro are great options. You may not have access to fresh produce, but frozen veggies are a great alternative!
Listen, if you don't normally cook three times a day for your family, now might not be the time to start! Make your cooking and meals do the work of two! For instance, when you roast a chicken, plan another meal with the leftovers like chicken quesadillas!
Spices and seasonings will help you create different tasting meals with some of the same ingredients! The right spices and seasonings can help transform a rice and chicken dish into an inspired culinary delight!
Stay tuned for more recipes and meal ideas for families!
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Let me start off by saying this isn't the homemade spaghetti The Domestic Diva would normally make with slow simmered tomato sauce, fresh pasta from a local purveyor, hand rolled meatballs, parmesan crisps, etc. HOWEVER, this a quick spaghetti I do make for my daughter and family when I want to get a good, hot meal on the table in minutes--without spending more than $8! The secret is in the Simply Savory by Rachel Ultimate Italian seasoning blend. It makes the simple jarred pasta sauce taste totally different! Plus, you can double the recipe for leftovers that will be great for lunch the next day! Let's get started!
Here's what you'll need:
- A box of spaghetti noodles (or a box of your favorite shaped pasta)
- A jar of your favorite pasta sauce
- 1 pound of ground beef or ground turkey
- 1 tablespoon Simply Savory by Rachel Ultimate Italian Seasoning
- Salt (for the pasta water)
To begin, fill up a large pot with water, add some salt, put it on the stove and turn it to high. We want it boiling!
While the water is heating, cook the ground beef in a large skillet, breaking up the meat as you go. Ensure the meat is cooked thoroughly, this should take around 10-15 minutes.
After browning the meat, drain the fat/grease and return the browned meat to the pan. Add the Italian seasoning and jarred sauce. Allow to simmer on medium heat while you cook the pasta. You can add a teaspoon of sugar if you would like.
Once the water has boiled, add the pasta and cook for the pasta al dente instructions. Before straining the pasta, add 1/2 cup of the pasta water to the meat sauce (this will add the pasta starches to the sauce and help the sauce adhere to the noodles).
Drain the noodles and add them to the meat sauce. Mix the noodles and sauce together and you're ready to serve! Top with shredded parmesan and enjoy!
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Ever wonder what the difference between Creole and Cajun is? You can say it all kinda boils down to this.
Cajun is a word used to describe the French colonists who moved from the Acadia region of Canada down to Louisiana after the British conquest of Acadia (know today as present-day New Brunswick, Prince Edward Island and Nova Scotia) in the 1700s.
Creole is a term used to describe the people who were born to these new settlers in French colonial Louisiana, especially New Orleans.
The Cajun seasoning, fire-roasted tomatoes and Andouille sausage give this smothered dish an amazing depth of flavor without a extended roux like the extended cooking time of the roux in my gumbo recipe.
And I don’t care what your mama n’em do with their shrimp and grits, but ’round here, we don’t use instant grits! Yeah, I said what I said!
Laissez les bon temps roulez!
Southern Shrimp and Grits with Andouille Sausage
GRITS
directions
Sear andouille sausage pieces in large heavy skillet over medium-high heat until browned. Add butter and olive oil and stir for 10 seconds. Add the onion, reduce heat to medium-low and cook 3 to 4 minutes or until beginning to soften. Add the bell pepper and celery. Cook until very soft, around 6-7 minutes. Stir in garlic, flour, Cajun seasoning and cayenne and cook briefly (15 seconds), until flour is incorporated into mixture.
Add chicken broth, bouillon cube, browning liquid, bay leaf, salt, pepper, and tomatoes. Bring to a boil, reduce heat to low and simmer for 8 to 10 minutes or until reduced slightly and thickened.
Stir in shrimp and cook 2 to 3 minutes or UNTIL JUST FIRM! Stir in heavy cream and heat through. Serve over grits with chopped parsley garnish!
GRITS: Heat the 2 cups chicken broth and milk in a heavy-bottomed saucepan until just simmering. Stir grits into the simmering water and milk.
Reduce heat to medium low and cover. Cook, stirring often, until the grits are tender to the bite and have thickened to the consistency of thick oatmeal.
15 minutes into stirring, add the cheese. As the grits thicken, stir them more often to keep them from sticking and scorching. You may have to add additional milk and water as needed.
After 25 minutes, Season the grits generously with salt, add pepper to taste, and stir in the cream and butter. Remove from heat and let rest, covered, until serving. Serve hot with shrimp and sausage.
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recipe notes
MAKE AHEAD: Can be prepared up to two days ahead WITHOUT the shrimp. Heat on the stovetop and add shrimp JUST before serving. However, the grits are best prepared shortly before serving, trust me, they do not reheat well!
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